Jim and Ellen Shelton lived in Greece for a time. When we all worked in Acadia National Park together, they made a Greek dinner for our division. They also provided us with the recipes for the dishes they served.

Greek Moussaka

1/2 lb pasta (macaroni, mastaceolli, etc.)
olive oil or melted butter
1 onion, chopped
2–4 cloves garlic
1 medium eggplant, peeled and sliced 1/2 in thick
2 medium zucchini, sliced
freshly ground pepper
salt
1 tsp dried oregano
1/2 c red wine
1 c chopped tomatoes
2 T flour
2 c milk
1 tsp grated nutmeg
1 c feta cheese
2 eggs, beaten

1. Boil the pasta in slightly salted water until just soft. Drain. Put 2–3 tablespoons melted butter or olive oil in the pan and return the pasta.
2. Heat oven to 450°. Bake eggplant slices on greased cookie sheet 15–20 minutes on each side until lightly browned.
3. Sauté the onion in butter or oil until translucent. Add the garlic, salt and pepper.
4. Mix well, add the herbs, wine, and tomatoes. Cook together for 5 minutes.
5. In another saucepan, (white sauce) put 2 tablespoons of melted butter or oil. Stir in the flour gradually, and then the milk. Heat and stir until smooth. Add nutmeg and remove from heat.
5. Stir half a cup of cheese and the beaten eggs into the white sauce.
6. Grease a baking tin and put in the pasta. Put in the eggplant and zucchini next, in layers. Cover with the vegetable sauce. Pour the white sauce on and sprinkle with the rest of the cheese.

Bake at 350° until the top is golden (about 30-45 minutes).